How to Make Strawberry Cocktail Jelly

The formula for calculating agar / gelatin:

• The agglomeration / gelation capacity of agar is eight times higher than that of gelatin,
• i.e. 1 g of agar = 8 g of gelatin.
• Use a simple formula: for every 2 g of agar we take 1/2 liter of liquid.
• However, depending on the desired result (tight jelly or semi-liquid), the ratio can be changed.

Whether you use gelatin or agar powder, the basic principles of cooking are:

• Soak the powder in cold water, in the required proportions:
• 2 g agar = 16 g gelatin + 1/2 liter of the liquid.
• Leave for swelling.
• Then heat until the powder is completely dissolved.
• After gelatin/agar is ready, add different flavors and flavors to make jelly.

Steps:

• Wash the strawberries, 
• cut the strawberry tail, so that the berries can stand. 
• Remove the stem and the middle of each strawberry.
• To make a jelly:
• Marengo Bianco Classic Vermouth slightly mix with alcohol, 
• then add the agar powder and pour into the middle of the berries. 
• If you like sweet, you can add sugar!
• Decorate with a small slice of lime/lemon to make the strawberry more beautiful!